German Chocolate Brownies

March 14, 2014

These things are dangerous! Somebody get them out of my house. But seriously, don’t. I can’t give them up, they’re just too good. I will maintain a regular diet once they are gone, until then I can’t make any promises.

German Chocolate Brownies | Cooking Classy

Why are these things so incredibly good? Well, first off they are inspired by German chocolate cake, so how could they not be good? Second, they are perfectly fudgy and chewy (just how I like my brownies) and they have just the right level of chocolate intensity to be labeled as German chocolate. My first batch – waayyyy too intensely chocolatey. Good, but not meant for these. The sweet coconut-pecan topping that covers these adds amazing texture and just takes brownies to the next level. Once you make them this way your basic, topping free brownies may start to seem rather boring.

These brownies would make your granny proud! I know my Grandma would have loved them. I’ll be making a batch with her in the next life :). Enjoy!

German Chocolate Brownies | Cooking ClassyGerman Chocolate Brownies | Cooking ClassyGerman Chocolate Brownies | Cooking Classy

German Chocolate Brownies

5 from 1 vote

An over the top extra delicious brownie recipe! Two dreamy desserts in one!

Servings: 12
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3/4 cup unsalted butter , melted and cooled slightly
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1/4 + 1/8 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup + 3 Tbsp cocoa powder
  • 1 cup + 1 Tbsp all-purpose flour

Topping

  • 1/2 cup evaporated milk (full fat)
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup salted butter , diced into 4 pieces
  • 1/2 tsp vanilla extract
  • 3/4 cup sweetened , shredded coconut, toasted
  • 2/3 cup chopped pecans , toasted

Instructions

  1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a two-inch over hang on two sides. Butter foil and lightly dust with flour, shaking out excess flour, set aside.
  2. In a mixing bowl, whisk eggs until frothy and slightly pale, about 1 minute. Add granulated sugar, brown sugar and salt and whisk until well combined. Stir in vanilla. Sift cocoa and flour over top, pour in melted butter, and using a wooden spoon, stir until combined (it will be lightly lumpy). Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out with a thin coat of batter, about 35 - 40 minutes. Cool completely on a wire rack.
  3. For the topping:
  4. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Stir in vanilla, then mix in shredded coconut and chopped pecans. Allow mixture to cool to room temperature about 30 minutes then spread over cooled brownies (for cleaner cut brownies cover and chill in freezer, about 15 minutes). Cut brownies into squares just before serving.
  5. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Brownies, German Chocolate
Author: Jaclyn
German Chocolate Brownies | Cooking Classy

 

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29 Comments

  • PeytQeef

    these brownies lit. nice. i love them. kidss love them. daddy love them. moms love them. schhool love them. yeet

  • Scott

    Hi Jaclyn,
    How many brownies does this recipe make?
    Thanks,
    Scott

  • Tricia

    Can you please tell me if the countertop pictured in the photo with the German Chocolate Brownies is yours? If so I’d love to know what it’s called.

    • Jaclyn

      Jaclyn Bell

      Hi Tricia,

      I wish my counter top looked like that! :) Its just a close-up of an old vintage baking sheet.

  • Erica

    These look amazing! I’m going to make them for my husband’s birthday. :)
    I’ve heard of people substituting almond milk for evaporated milk. I’ve never tried it. Do you think it would work in this recipe?

    • Jaclyn

      Jaclyn Bell

      I wouldn’t recommend it because it’s not as thick and rich. I hope they are enjoyed!

      • Erica

        I don’t remember why I didn’t end up making these for my husband’s birthday. I bought all the ingredients, but then didn’t make them. Life sometimes gets in the way of our plans though, doesn’t it? Anyway, I finally got to make them today…..and they are freakin’ amazing!
        I did not use almond milk, like I asked about in my previous comment. I followed your recipe exactly (except that the chopped pecans were too big and chunky and I don’t like big chunks of nuts so I chopped them up more.)
        My 3-yr-old loved helping…she likes to mix all the ingredients.
        My 6-yr-old did not like the frosting, but it seems that most kids are not really into nuts (except peanut butter on sandwiches). I think it’s generally a taste that’s acquired as people grow up. I remember thinking as a kid, “Who in the world would want to eat a Mr. Goodbar?” but as an adult it became one of my favorites. So my son not liking the frosting has nothing to do with your frosting recipe…I blame the nuts. ;)
        And if the kids don’t like it, that’s great!…more for my husband and me!! :)

  • Divya-Ella

    Can i use parchment paper to line the tins instead of foil?

    • Jaclyn

      Jaclyn Bell

      That should work, I would probably butter the dish first so the parchment sticks to it leaving no space for the batter to seep through, then I’d butter the parchment too.

  • Maria

    I have a question does the recepie change if i dont use shredded coconut

    • Jaclyn

      Jaclyn Bell

      The topping would just be kind of runny and would be dripping over the sides, but you could probably use it more like a glaze.